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Grilled springbok steaks served with roasted vegetables.
Lean and tender grilled springbok meat served with rosemary

Grilled springbok steaks

Author: Flavelo
Recipes Main Courses
Springbok meat is lean, fine-textured and slightly sweet. Since it lives in the wild and moves a lot, the meat is almost entirely fat-free, so the secret lies in quick, hot cooking and resting. If overcooked, it becomes tough!
🕒 Prep Time 40 mins
🍳 Cook Time 10 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 350 kcal
🌍 Cuisine South African

Ingredients

Equipment Needed

  • Grill or griddle pan
  • Meat thermometer (recommended)

Instructions

1 ✓

Mix oil, garlic, rosemary and lemon juice. Coat the meat and let stand for 30 minutes.

Tip: Acid (lemon) starts to tenderise fibres, but don't leave for hours as it can degrade meat texture.
2 ✓

Wipe marinade off meat (especially garlic, as it burns). Cook on hot grill for 3-4 minutes per side.

Tip: Wet marinade prevents browning, hence wiping before cooking.
3 ✓

Remove from grill and rest for 5-10 minutes before serving.

Tip: During resting muscle fibres relax, and juices that fled to the centre distribute again throughout the steak. (Moisture redistribution).

Recipe FAQ

How much should I cook it?
Game meats are best eaten 'medium-rare'. If cooked through (well-done), it becomes like shoe leather due to lack of fat.

Ingredients

  • 4 whole Springbok steaks (or venison loin)
  • 2 tbsp Olive oil
  • 2 cloves Garlic (crushed)
  • 2 sprigs Fresh rosemary
  • 1 tbsp Lemon juice
  • 1 pinch Salt and pepper